Mexican chilaquiles are a crowd favorite. They are spicy, hearty and oh so good! The best is I´m going to teach you how to make the light version, non fat but still as good! It is one of those simple dishes that is tasty, easy to make and costs just a few dollars to make for the entire family. They are great any time of day and can be enjoyed in so many ways. This recipe is for savory red chilaquiles with chicken one of my favorite mexican dishes.
MEXICAN CHILAQUILES IN RED SAUCE
Chilaquiles (pronounced chee-lah-KEE-less) is a dish of crispy tortilla pieces covered in a spicy or mild red or green sauce. They are native to Mexico and a very traditional food. They are prepared in various ways, depending on the region. Some are made with red sauce of tomatoes and various red peppers, while others are made with a green pepper and tomatillo green sauce. Some recipes, like this one, add chicken which makes for a more filling dish. They are usually topped with cheese and served for breakfast with beans, eggs, rice or guacamole as side dish. However, these chilaquiles are great for lunch and dinner, too.
Traditional chilaquiles use corn tortilla pieces fried in hot oil. Although they turn out delicious, they are high in fat and calories because of all the oil used to fry them. The great thing about this recipe is that the tortillas get crispy and crunchy without a single drop of oil. You get all the wonderful flavor of the robust sauce on crispy corn tortillas without all the fat and calories from frying. My secret is to microwave the tortillas; it is just that simple. It seems too good to be true, but this will make the tortillas perfect for drenching in spicy red guajillo pepper sauce.
The red guajillo pepper sauce is simple and delicious. I like to make it in batches and keep it in my refrigerator. Guajillo pepper sauce is used in this recipe as well as enchiladas, tamales and other traditional Mexican dishes. Don’t forget to watch my Youtube video on how to make the perfect red guajillo pepper sauce. Some like their chilaquiles extra crispy while others prefer them to be soggy and sopping wet with sauce.
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MEXICAN RED CHILAQUILES
6 corn tortillas
1 cup of red guajillo pepper sauce (chile colorado)
1 cup of water
1 cooked shredded chicken breast
Salt to taste
- Place the tortillas in the microwave, a few at a time and cook them on high for 2 minutes
- Flip the tortillas and cook them for an additional 2 minutes on the other side
- Break up the crispy tortillas into pieces and set aside
- In a saucepan, mix the cup of water with the cup of red sauce and bring to a boil
- Add the tortilla chips and cover them in the sauce
- Add the shredded chicken breast
- Dollop plain yogurt all over the chilaquiles
- Sprinkle on shredded cheese and onions and cover the pan
- Cook for a few more minutes on low heat until the cheese melts
I love to read your comments! Please leave your comments below and share this recipe with your friends. ❤Laura